Sous Vide Poached Eggs + Avocado Toast
August 30, 2017
Social media may have sparked the surging popularity of avocado toast this year, but it isn't just a hipter or millennial fad. At least, I hope not. This Instagram-worthy breakfast is just as healthy as it is delicious, and sous vide makes poached eggs a breeze. In just 15 minutes, you can have consistently perfect, gooey eggs, every single time.
- Prep: 5 mins
- Cook: 15 mins
- Yields: 2 Servings
Sous Vide Poached Eggs
2 - 4 Eggs
2 slides of bread, toasted (I prefer rye)
1 Avocado, sliced or spread on bread (if you opt to slice instead of spread, I recommend spreading some butter on the toast)
Salt (I like to use a chili lime sea salt)
1Preheat water bath to 167F
2Gently lower your eggs into the water, ensuring not to crack. I use a pair of kitchen tongs.
3Cook for 15 minutes.
4Remove eggs and run them under cold tap water for 30 seconds or so to prevent them from overcooking.
5Place avocado on toast and top with salt, pepper, and chives.
6Gently crack an egg or two over your toast and enjoy!